photograph by Matt Hulsman

2 cups sugar
1 tablespoon cornmeal
¼ cup lemon juice
4 eggs
1 tablespoon flour
4 teaspoons lemon rind, grated
¼ cup milk
¼ cup butter, melted
1 pastry piecrust, unbaked

Mix all ingredients, and beat until smooth. Pour into large, unbaked piecrust, bake at 350° for 45 minutes.

 

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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